Traditional Beers processing in Tanzania: Development Needs
- Bendantunguka Tiisekwa (Sokoine University of Agriculture Department of Food Science and Technology Morogoro)
Abstract
A general account of the status of the traditional alcoholic beverages in Tanzania is presented with special focus on sorghum beers. The traditional procedure used to prepare Mtama (sorghum) beer, a popular alcoholic beverage of Tanzania is described. Based on the personal experience of the author himself and on reports in the literature the problem areas requiring technological improvement on this beer are outlined. The case for immediate research needs, aimed at developing a commercially viable Mtama beer, is argued.
KEYWORDS : Mtama beer, sorghum beer, Tanzanian beverages traditional alcoholic beverages
How to Cite:
Tiisekwa, B., (1986) “Traditional Beers processing in Tanzania: Development Needs”, Afrika Focus 2(3-4). doi: https://doi.org/10.21825/af.v2i3-4.6611
Downloads:
Download PDF
View
PDF